This dish marries two summer classics—the Caesar salad and the kabob—to create the ultimate dinner, perfect for those end-of-summer days.
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Soak 8 wooden skewers in water for 30 minutes; drain.
Meanwhile, preheat barbecue to medium-high heat (about 375°F); grease grill. Toss together steak, oil and steak seasoning to coat; alternately thread steak, sweet peppers and red onion onto skewers.
Place on grill; close lid and cook, turning occasionally, until steak is medium-rare and vegetables are softened, about 8 minutes. Let rest for 5 minutes.
Meanwhile, place lemon on grill, cut side down; cook, uncovered, until charred, about 2 minutes.
In small bowl, stir together garlic, mayonnaise, Parmesan, vinegar, mustard, salt and pepper. Divide kabobs and lettuce among plates; drizzle with dressing.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 823 mg
- Sugars 8 g
- Protein 32 g
- Calories 423
- Total fat 25 g
- Potassium 1054 mg
- Cholesterol 73 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
%RDI
- Iron 35
- Folate 110
- Calcium 16
- Vitamin A 2
- Vitamin C 286
